Tendrons de Veau

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 240 min Total: 240 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (23)
for the sauce
Instructions (6)
  1. After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-peel.
  2. When perfectly tender, lift them out and remove any bones or hard parts remaining.
  3. Put them between two dishes, with a weight on the top, and when cold, cut them into slices.
  4. Brush these over with egg, sprinkle with bread crumbs, and fry a pale brown.
  5. Take 1/2 pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream.
  6. Stir the sauce over the fire until it thickens; when it is on the point of boiling, dish the tendrons in a circle, and pour the sauce in the middle.
Original Text
TENDRONS DE VEAU (an Entree). 910. INGREDIENTS.—The gristles from 2 breasts of veal, stock No. 107, 1 faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel, egg and bread crumbs, 2 tablespoonfuls of chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of sherry, the yolk of 1 egg, 3 tablespoonfuls of cream. Mode.—After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-peel. When perfectly tender, lift them out and remove any bones or hard parts remaining. Put them between two dishes, with a weight on the top, and when cold, cut them into slices. Brush these over with egg, sprinkle with bread crumbs, and fry a pale brown. Take 1/2 pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream. Stir the sauce over the fire until it thickens; when it is on the point of boiling, dish the tendrons in a circle, and pour the sauce in the middle. Tendrons are dressed in a variety of ways,—with sauce à l'Espagnole, vegetables of all kinds: when they are served with a purée, they should always be glazed. Time.—4-1/2 hours. Average cost.—Usually bought with breast of veal. Sufficient for an entrée. Seasonable from March to October.
Notes
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